jueves, 16 de septiembre de 2010

Salmonella outbreak linked to duck eggs in Ireland

The largest outbreak of Salmonella Typhimurium DT8 in recent years in Ireland has been found to be linked to duck eggs

The Food Safety Authority of Ireland (FSAI) today confirmed it is investigating an on-going outbreak of Salmonella Typhimurium DT8 linked to the consumption of duck eggs in Ireland. The FSAI states that there have been six confirmed cases in recent months and at this point, it is seeking to establish further information in relation to the potential source of these duck eggs.

The FSAI states that the danger posed by Salmonella Typhimurium DT8 is removed by thoroughly cooking the egg product and by preventing cross-contamination between any raw egg and ready-to-eat foods.

It is advising consumers to only consume duck eggs that have been thoroughly cooked and to cease using raw duck eggs in any dishes that will not be cooked prior to eating. It also recommends that good hygiene practices are followed, such as washing hands and preparation surfaces after handling or using duck eggs.

The FSAI is advising caterers to be particularly strict in adhering to best hygiene practices and to only serve duck egg products that have been thoroughly cooked prior to consumption. It also reiterates the need for strict procedures to be followed at all times to avoid cross contamination between raw and cooked foods.

The symptoms of Salmonella Typhimurium DT8 infection can include diarrhoea, stomach cramps, vomiting and fever. The FSAI recommends that anyone who may have these symptoms and suspect it may have been from recently eating duck eggs, to contact their doctor for advice.

The FSAI is working closely with the Department of Agriculture, Fisheries and Food; the Health Service Executive; and various local authorities to control this outbreak and to prevent further cases.